Light and Fluffy Ricotta Almond Pillows That Melt in Your Mouth Recipe
These Light and Fluffy Ricotta Almond Pillows are delicate, melt-in-your-mouth cookies with a soft, pillowy texture enhanced by ricotta cheese and fragrant almond extract. Topped with slivered almonds and a dusting of powdered sugar, they make a perfect sweet treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Total Time: 30-35 minutes
- Yield: Approximately 12-15 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Scale
For the Batter
- 1 cup Ricotta Cheese (Substitution: Mascarpone or blended cottage cheese as alternatives)
- 3/4 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 teaspoon Almond Extract
- 1 large Egg (Acts as a binder)
- 1 cup All-Purpose Flour (Substitution: Gluten-free flour blend if desired)
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
For the Topping
- 1/3 cup Slivered Almonds
- 1 cup Powdered Sugar (for dusting)
For Preparation
- 1 tablespoon Butter or Oil (for greasing the pan)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a baking sheet with butter or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a mixing bowl, combine the ricotta cheese, granulated sugar, vanilla extract, almond extract, and the egg. Whisk or use a spatula to mix until the batter is smooth and uniformly blended.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This ensures even distribution and a light texture.
- Combine Ingredients: Gradually fold the dry mixture into the ricotta batter, gently incorporating until just combined. Avoid overmixing to maintain the fluffiness of the dough.
- Add Slivered Almonds: Fold the slivered almonds evenly into the dough, distributing them throughout the batter for added texture and flavor.
- Shape the Dough: Using a cookie scoop or spoon, shape the dough into pillow-like balls and arrange them with space between each on the prepared baking sheet.
- Bake: Place the baking sheet in the preheated oven and bake for 15-18 minutes or until the cookies turn lightly golden on the outside.
- Cool and Finish: Remove from the oven and let the cookies cool on a wire rack for about 10 minutes. Once cooled, dust the pillows generously with powdered sugar before serving for a sweet finishing touch.
Notes
- Ricotta cheese adds moisture and a tender texture to the cookies; substituting with mascarpone or blended cottage cheese can alter the richness slightly.
- If gluten-free is preferred, use a gluten-free flour blend instead of all-purpose flour to keep them safe to eat.
- Be careful not to overmix the batter to maintain the light and fluffy texture of the pillows.
- Slivered almonds can be toasted lightly beforehand for a nuttier flavor if desired.
- These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
Keywords: Ricotta cookies, Almond pillows, Soft cookies, Fluffy ricotta cookies, Almond extract cookies, Light desserts, Italian desserts, Easy baking recipe
